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–+ servings

Firecracker Chicken

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Firecracker Chicken: Sweet, sour and fiery! I would describe this flavorful chicken stir-fry dish as sweet and sour chicken meets buffalo chicken--thanks to Frank's Red Hot and red pepper flakes. It's not extremely hot, but has a delicious kick that will keep you coming back for more. An instant family favorite!
Course Mains & Entrees
Cuisine American
Keyword chicken, dinner, easy, Frank's Red Hot, poultry, spicy, stir fry
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 390
Author Laurie McNamara

Equipment

Ingredients

FOR THE CHICKEN:

  • 1 egg white
  • 1 tablespoon low-sodium tamari or low-sodium soy sauce
  • 1½ tablespoons cornstarch
  • 1/2 teaspoon ground white pepper
  • 1½ pounds boneless skinless chicken breast halves cut into 1-inch pieces
  • 2 to 3 tablespoons extra light olive oil or coconut oil

FOR THE SAUCE:

  • 1/3 cup dark brown sugar
  • 1/4 cup honey
  • 1/3 cup Frank's Red Hot Sauce
  • 1 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1/4 to 1/2 teaspoon red pepper flakes plus more for serving
  • 1 tablespoon cornstarch plus 1 tablespoon cold water, for cornstarch slurry
  • 3 cups cooked jasmine rice for serving
  • 4 sliced green onions for serving
  • 1 handful cilantro leaves for serving
US Customary - Metric

Instructions

  • In a medium bowl, whisk the egg white until frothy and whisk in the tamari, cornstarch and white pepper. Add in the cubed chicken into the batter and toss to coat evenly. Set aside.
  • Heat a large 12-inch chefs pan or wok preheat the coconut oil on medium-high heat.
  • Meanwhile in a separate bowl, whisk together the brown sugar, honey, hot sauce, chicken broth, vinegar and red pepper flakes. Set aside.
  • Once the pan and oil are hot, work in batches cooking the chicken until deeply golden and crispy. Transfer to a paper towel lined plate and repeat with the remaining chicken. Once all of the chicken is cooked, add it back to the pan, pour in the sauce and bring to a boil.
  • When the sauce is bubbling, stir while pouring in the cornstarch slurry. Stir until the sauce thickens and is glossy.
  • Serve the firecracker chicken on rice with a sprinkle of green onion, cilantro and red pepper flakes.

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 50g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 736mg | Potassium: 550mg | Fiber: 1g | Sugar: 24g | Vitamin A: 183IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg